Barilla Protein+ (Plus) Cellentani Pasta, 14.5 Ounce (Pack of 12) - plant based - Made from Lentils, Chickpeas & Peas - Non-GMO, Kosher Certified

I always order this pasta because it’s cheaper in bulk. I cook pasta multiple nights a week and this is my favorite brand.

Great taste and texture. Great to eat alone or with sauces. I use them with many types of meals. I would highly recommend.

I'd never seen the Barilla Plus Cellentani shape in stores, so was happy to find these. I'm a Barilla Plus devotee because of the extra protein content, and also because it seems harder to overcook than other pastas. Happy to know there are other pasta shape varieties available.

Tastes pretty good, not quite like regular pasta, but closer thlo that than other protein brands that I tried.

I don't eat as much pasta these days, as I try to stick to whole wheat and frankly those varieties don't taste as good. But the girlfriend loves pasta and eats it often -- and she's picky on texture and flavor, even with stuff that doesn't always matter to me, like the shape. So this was a risk given that you get 12 boxes, but figured it was worth a try. Texture / Flavor I gave this pasta a try with a simple pasta primavera recipe -- very veggie heavy with just oil, melted cheese, and lemon juice to make the "sauce." So that added some flavor, but didn't strongly cover up the texture of flavor of the pasta itself for this test run. If I didn't know the pasta was made any differently than traditional pasta, I wouldn't have known from the taste or texture, although the texture was a bit firmer/denser than I'm used to. However, the girlfriend just chomped away and did not seem to know that this pasta was any different. She loved it, so now I don't have to donate the rest of the boxes. As for the protein+, this product only seems to be about one gram more than my other pastas. While I'm not sure how healthier it is than traditional pasta, the fact that it's made with alternate wheat and lentils/peas/etc does naturally sound better to me. But who knows -- it does taste good and we'll continue to use it.

This is good, firm pasta when cooked according to the directions. The long curlicue shape and ridges make this pasta excellent for holding sauce, although it also makes it a little harder to drain the water from inside. I served this with a red sauce but think these would be great in mac and cheese as well as casseroles. The “twist” is that the usual semolina wheat is supplemented with lentil, chickpea, barley, and spelt flours, and pea protein for a plant protein boost without changing the texture. When I compare the nutrition facts of this to a package of Barilla Al Bronzo spaghetti that I have in my pantry, made only with semolina wheat, there’s 2% more protein, 7% more dietary fiber, 2% more calcium, 4% more potassium, 1% fewer carbohydrates, and 10 fewer calories in a 2 oz. serving size. The “Best By” date of my order is about 20 months in the future. I’m very pleased with this product and would recommend it.

As an anemic vegetarian, I struggle with getting enough protein in my diet, and am always on the hunt for new products to help with that. I've tried many, MANY different protein products over the years, and since Cellentani noodles are my favorite shape of pasta, I was thrilled to try these! Each box contains about seven 2oz servings, listed as 190 calories with a breakdown of 10g Protein / 38g Carbs / 1g Fat. It is 100% certified Veganq plant-based protein, from Lentils, Pea, Chickpea, etc. I noticed I did need to cook them longer than "normal" noodles for my preferred texture. They do have a slight "protein powder" aftertaste like most similar products. At about $3 per 14.5oz box, these are comparable and convenient to get in bulk, especially as most stores near me do not stock this type of product. Happy to enjoy healthier pasta!

Barilla has a winner here. This pasta has a ton of nutrients added into the flour mix for you. I added plenty of salt to the water before the boil, followed the directions of 8 minutes for al dente (see image). The pasta came out perfectly, soft, chewy but delicious. The first dish I created was a mushroom, cheese and cream sauce pasta. Threw the newly cooked pasta into the sauce, let is sit for a few minutes after stirring it together...fantastic. You will need to drain this more because of the shape of the noodles...they can hold a tad more water If you are going to add some starch water to your sauce, then don't drain the noodles too much, it will add the extra starch water for you. My new...go to pasta...big thumbs up!